just leave off the starter and divide it's weight 50/50 between flour and water. Don't increase the amount of fresh yeast. Use just a tiny tiny, amount, regardless of what you read in recipes. 1/8 th teaspoon is plenty for 5 pizzas. You want a long slow rise. It won't look like much is happening for 10 hours, then it will kick in.
Ingredient 1 Pie 3 Pies 5 Pies Baker's % Grams Per Liter of Water
Filtered Water 115.00 345.00 575.00 62.16% 1,000.00
King Arthur Bread flour, or Caputo Pizzeria flour 185.00 555.00 925.00 100.00% 1,608.70
Kosher or Sea Salt 4.60 13.80 23.00 2.49% 40.00
Sourdough yeast culture (as a battery poolish) 16.00 48.00 80.00 8.65% 139.13
Instant Dry yeast - Optional 0.50 1.50 2.50 0.27% 4.35
So for five pies (how big are the pies by the way in inches?)
i would use:
filtered water- 575 grams (does the water have to be a specific temperature? if so, can i use non-filtered water?
caputo pizzeria flour-925 grams
sea salt- 23 grams
fresh yeast- 1/8th of a teaspoon (do you know how many grams that would be probablY?
so the procedure for making these pies would be putting the caputo flour and the filtered water in the mixer and letting it just sit there for 20 minutes or so to let the flour absorb the water (aka autolysing)
then after that 20 minutes, put in the yeast, and start mixing and then after a while, mix in the salt right?
once it gets nice and smooth and thoroughly mixed, put it in bowl, and cover it with a cloth and put it in warm place to rise (with high gluten flour the max rising time outside from what i heard is only 2 hours. and then you put it in the fridge for retarding slow fermentation for up to 24 hours. Is it different with caputo flour, do you let it rise for much longer? outside in warm place, or do you let it rise inside the fridge? how long?
i'm very confused about the whole process, so if you could describe it in detail , let me know. thanks.